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Coconut Baked Food Recipes

Whole Wheat Date Muffins


Whole Wheat Date Muffins (photo by recipe author)

Servings: 18-24 regular muffins
Preparation Time: 10 minutes

Optional additions:

  • Spices (1 teaspoon nutmeg, allspice, cinnamon, or ginger, 1/2 teaspoon cloves, all or some)
  • Hemp protein powder (2 tablespoons)
  • Hemp seeds (2 tablespoons)
  • Nutritional yeast (1 tablespoon)
  • Flax meal (2 tablespoons)
  • Dried fruit (like raisins) and coconut
  • Molasses (1 tablespoon)

1. Preheat oven to 350 degrees ºF. Coat a muffin pan with additional coconut oil.

2. In a medium bowl, pour hot water over dates (and any other dried fruit) and let stand until slightly softened, about 5 minutes.

3. Whisk in egg, coconut oil, and vanilla (and any other wet ingredients).

4. In another bowl, stir together flour, baking soda, salt, nuts, and sugar (and any other dry ingredients).

5. Fold wet mixture into dry until just combined.

6. Fill muffin pan about 3/4 full and smooth the top with a spatula.

7. Bake for 15 minutes for both regular and mini muffins, or until a tester inserted in the middle comes out clean.

8. Let rest 10 minutes, then remove and move to a cooling rack.

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Coconut Butter Focaccia


Coconut Butter Focaccia Recipe photo

Coconut Butter Focaccia (photo by recipe author)

Servings: 6-8
Preparation Time: 10 minutes

Preheat the oven to 375 degrees ºF.

Place the warmed coconut butter into your blender along with the eggs, olive oil, salt, and garlic. Blend until the mixture is fairly smooth–it will be thick. The coconut butter solidifies if it comes into contact with cold, so make sure your eggs are at room temperature.

Cut a piece of parchment paper to fit a cookie sheet. Place the parchment on the cookie sheet and then lightly butter or oil the parchment paper. Spread the batter into a rectangle that is about 10 by 12 inches, of a fairly even thickness. Sprinkle the rosemary and other toppings over the batter.

Bake for 25-30 minutes, or until the edges of the focaccia are lightly browned. Remove and cool for a few minutes before cutting into squares to serve.

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Nutty Sweet Potato/Pumpkin Muffins


Nutty Sweet Potato/Pumpkin Muffins Recipe photo

Nutty Sweet Potato/Pumpkin Muffins (photo by recipe author)

Servings: 12 muffins
Preparation Time: 10 minutes

  • 2 cups ground almonds
  • 1 cup chopped walnuts
  • 1/4 cup flax meal
  • 2 tsp. ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda (omit if using coconut milk)
  • dash of sea salt
  • 1/2 cup organic whole sugar or honey

 

  • 1 cup unsweetened pumpkin or mashed sweet potatoes
  • 1/2 cup coconut milk* or buttermilk
  • 2 large eggs
  • 1/4 cups of melted coconut oil

Preheat oven to 325 degrees ºF. Grease a 12 cup muffin tin.

Stir all dry ingredients together. If using honey as a sweetener, mix it with the wet ingredients.

In a separate large bowl, stir together the wet ingredients and then mix them into the dry ingredients thoroughly. Spoon the batter into the muffin cups. Bake for approximately 45 minutes or until a toothpick inserted comes out dry.

Cool muffins in pan for 10-15 minutes before removing. Place on a rack to finish cooling.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Gluten Free Tropical BBQ Pizza


Gluten Free Tropical BBQ Pizza Recipe photo

Gluten Free Tropical BBQ Pizza (photo by recipe author)

Servings: 8
Preparation Time: 20 minutes

Almond Flour Pizza Crust with Coconut Oil:

Our Tropical Toppings:

  • 1/2 cup BBQ sauce (I used a sweet & spicy Chipotle BBQ) – divided portions
  • 1 1/2 cups diced roasted chicken
  • 2 cups shredded mozzarella
  • 8 ounces chopped pineapple
  • 1/4 cup shredded coconut
  • 1/2 purple onion – finely diced or sliced
  • Handful of chopped cilantro, stems removed

Mix crust ingredients together to form a dough. Will look just a bit sticky at this point. That is expected. Just let it rest in the bowl for 10 minutes.

Preheat the oven to 350 degrees ºF.

Tear off two pieces of parchment paper just larger than your pizza pan or stone. Cut one piece to the round shape and size of the pan or stone and make that the bottom piece. Place dough between the two pieces of parchment paper and roll it until desired thickness. You might find it more of a pressing out with the rolling pin rather than rolling, but just roll it out to the size of the bottom parchment piece. I made mine in a 15? round pan which produces a thin crust that is plenty sturdy to handle lots of toppings.

Remove the top paper and discard. Trim the edges into a nice round crust, like you might a pie crust edge then transfer the crust, leaving it on the bottom paper, to a pizza pan.

Bake for 10-15 minutes until middle is firm, just barely beginning to hint at browning, before the crust is too crispy because it will cook more after topping added. Don’t overcook at this point.

Take out of the oven and top with your desired pizza toppings. We used these:

Add a very thin layer of your BBQ sauce, using a spatula makes this easier to spread and get it evenly to the crust edge. Then add the cheese – ours is 2 cups of good quality mozzarella. Next, mix the remaining BBQ sauce with your deboned and cubed roasted chicken. Then cover the top evenly with the BBQ chicken. Sprinkle with the shredded coconut, the drained pineapple bits, and the finely diced purple onion.

Put the pizza back in the oven for about 10-15 minutes – until hot and the cheese is beginning to brown and bubbling.

Top the cooked pizza with the fresh chopped cilantro and serve!

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Gluten Free Sandwich Rounds


Squeaky Clean Coconut Wonder Bars Recipe photo

Gluten Free Sandwich Rounds (photo by recipe author)

Servings: 6
Preparation Time: 30 minutes

Preheat oven to 350 degrees ºF. /p>

Grease your muffin top pan(s) very well.

Mix all dry ingredients in a bowl.

Use an electric mixer & add in the eggs and butter/ghee/coconut oil until well combined. Scoop batter into the muffin top pan(s). Use about 1/3 cup for each of the rounds. Flatten with a rubber spatula. Sprinkle on the optional toppings.

Bake for 20-25 minutes. Allow the sandwich rounds to cool. Carefully slice them in half when ready to eat. YUM!

Store in an airtight container in the fridge or freezer.

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Chewy Coconut Oatmeal Raisin Cookies

Chewy Coconut Oatmeal Raisin Cookies Recipe photo

Servings: 24
Preparation Time: 30 minutes

Preheat oven to 325 degrees ºF. Line a cookie sheet with parchment paper.

Cream the coconut oil and sugar in a large bowl, add the eggs and vanilla. In a separate bowl, mix the oats, almond flour, baking soda and salt. Stir the wet and dry together, then add the raisins, coconut, and pecans.

Roll into golf-ball sized cookies, and flatten slightly with your palm. The cookies shouldn’t spread too much, so you can place them about an inch apart.

Bake for 8-12 minutes, until the cookies are golden and fragrant.

Best when served chilled.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Gluten Free Fresh Strawberry Coconut Flour Muffins

Gluten Free Fresh Strawberry Coconut Flour Muffins Recipe photo

Gluten Free Fresh Strawberry Coconut Flour Muffins photo by recipe author

Servings: 18 muffins
Preparation Time: 15 minutes

Preheat oven to 350 degrees ºF.

Combine all ingredients except for strawberries. Mix well, making sure to get rid of all lumps in the batter. Gently fold in strawberries.

Grease muffin pans well or use muffin cups. Measure 1/4 cup of batter into each muffin. This makes 18 muffins. Bake 25-30 minutes until muffins are cooked.

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Grain Free Coconut Granola

Grain Free Coconut Granola Recipe photo
Grain Free Coconut Granola
photo by recipe author

Servings: 12

Preheat oven to 350 degrees ºF.

Combine almond flour, salt and baking soda in a bowl. In a larger bowl mix coconut oil, honey and vanilla. Stir dry mixed ingredients into wet until combined. Stir in coconut chips, pumpkin seeds, sunflower seeds, nuts and raisins.

Grease a 9x 13 metal pan with coconut oil. Spread dough evenly, separating slightly. Sprinkle with cinnamon. Bake in preheated oven for 10-12 minutes, checking after 5 minutes and turning pieces over. Bake until lightly browned; don’t overcook.

Cool. Store in a tightly sealed container for a week. Can be kept longer in the refrigerator.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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